Gluten Free Pumpkin Streusel Pie

Pumpkin Streusel Pie

We had the opportunity to visit my sister, her husband, and my cute little towheaded chub of a nephew recently. My sister has been dairy-free for over a decade, and has recently been experimenting with a gluten-free diet. So when I was visiting my sis, I had a great time coming up with foods that would be healthier, and gluten free, AND dairy-free. I brought a big ol’ pumpkin over to her house and slow cooked that thing to make some pumpkin purée. I knew I wanted to create some pumpkin delights when we were there.

I found this recipe Gluten Free Pumpkin Streusel Recipe from Jennifer on The Unrefined Kitchen, and adapted it according to the ingredients we had. I don’t let the fact that I don’t have all the ingredients for a recipe let me stop from trying them. And you shouldn’t either:).

See! This pie isn’t all nuts. Above is pictured the pie JUST before the nutty streusel topping descends on it. I think the streusel part is optional, but I LOVE the crunch. You could halve the streusel if you don’t want the pie so nut coated.

The Verdict: This pumpkin streusel pie is an awesome variation of the stander pumpkin pie. If you ask me, nuts makes everything better. If you don’t cover your edges of the pie like Jennifer suggests, the pie could burn around the edges, but it still tastes great! Just don’t ask how I know {winking}. **Updated 12/14.